I was at Target the other day – you know, the place you go for one thing and end up walking out with a whole cart full of goodies and your wallet is $100 lighter. One of my finds…a cupcake tin! I’ve had these in the past and can’t seem to find them. I have a feeling they were left in Vermont when I made the trek to North Carolina. As soon as I saw it I knew how my afternoon was going to go!
That’s right, cupcakes!! It’s probably been a good year or so since I’ve made cupcakes. I’ve made tons of cakes, pies and other sweet treats, but cupcakes have been missing from my cooking adventures. Don’t worry, I fixed that issue with these amazing Caramel Vanilla Cupcakes.
Fair warning, there is enough buttery goodness and sugar sweetness in this recipe to last people (at least me) for a while before that sweet tooth hits again. I highly recommend a glass of milk to go with them. Confession: I don’t know about you, but when I make sweet treats, I tend to taste more of the batters and frostings throughout the baking session so that by the time they are done, I’ve had my sugar fill. That rarely stops me, don’t worry 🙂
Caramel Vanilla Cupcakes
– 1 recipe of my Homemade Caramel Sauce
– 2 1/2 cups of flour
– 2 1/2 teaspoons baking powder
– 1 cup milk
– 2 teaspoon vanilla
– 1 cup butter
– 1 3/4 cups sugar (separated!)
– 4 eggs (separated!)
*Preheat oven to 350 degrees.
1.) In one bowl, combine the flour and powder. Set aside.
2.) In another bowl, combine milk and vanilla. Set aside.
3.) Cream butter until nice and smooth. Gradually add 1 1/2 cup sugar and beat until light and fluffy.
4.) Slowly add all 4 egg yolks.
5.) Once the sugar, butter and egg yolks are well incorporated, start to add in the flour and milk mixtures. Make sure to alternate beginning and ending with the flour. This will keep it light and allow for everything to mix together gently without over stirring.
6.) In a separate bowl, beat the 4 egg whites until they have soft peaks. (To judge the firmness of the peaks, simply stop the beaters and lift up. Look at the shape the egg whites have on the tip of the beaters. Soft peaks will droop a bit and stiff peaks will stand straight.)
7.) Gradually add in 1/4 cup sugar and beat until peaks are stiff.
8.) Once the peaks are stiff, slowly start to fold the whites into the rest of the cupcake mixture without flattening them.
9.) Portion out into the cupcake tins and bake for about 20 minutes, depending on your oven.
10.) Once they are baked and have been taken out of the cupcake tine, take a fork a poke a few sets of holes in the top of each cake.
11.) Take the Homemade Caramel Sauce and drizzle a little onto each cupcake, letting the cake and the holes absorb all of the sweet goodness!
While these are continuing to cool, time for the frosting!
Vanilla Buttercream Frosting
– 1 stick of butter, soften
– 2-4 cups of confectionary sugar (depending on the consistency you like your frosting.)
– 1-3 tablespoon of cream or milk (again, depends of the consistency you enjoy)
– 1 1/2 teaspoon vanilla
1.) Cream butter until smooth
2.) Slowing add in confectionary sugar, one cup at a time. Trust me, if you try an rush it you’ll end up with it all over the kitchen and yourself.
3.) Add vanilla.
4.) Add milk slowly as well to control the consistency.
5.) Stir until every thing is combined and there are not lumps of sugar.
Almost there! Time to assemble and devour! I also added some caramel sauce to the top of the frosting for a little extra decadence – you can never have too much, right?
I hope you enjoy!